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Lemon Poppyseed Cupcakes

I grew up on lemon poppyseed muffins but these cupcakes with cream cheese frosting are way better. The buttermilk keeps them super moist and the fresh lemon zest makes all the difference.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 8 minutes

Ingredients

Lemon Poppyseed Cupcakes

  • 3 cups all-purpose flour sifted
  • 3 Tbsp poppyseeds
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 6 oz unsalted butter softened
  • 1 1/2 cups sugar
  • 3 lemons zest only
  • 1/4 cup canola oil
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 Tbsp fresh lemon juice
  • 3/4 cup buttermilk

Lemon Cream Cheese Frosting

  • 2 lbs cream cheese softened
  • 3 oz unsalted butter softened
  • 1 large lemon zest only
  • 1 1/2 tsp vanilla extract
  • 1 lb powdered sugar sifted
  • 1 Tbsp poppyseeds

Instructions

  • Preheat oven to 325F and line cupcake pans.
  • Sift together flour, salt, baking powder, baking soda, and poppyseeds. Set aside.
  • Beat butter, lemon zest, sugar, and oil for 2 minutes until fluffy.
  • Add eggs one at a time, beating after each. Add vanilla and lemon juice, beat 2-3 minutes.
  • Alternate adding flour mixture and buttermilk to butter mixture, starting and ending with flour. Mix just until combined.
  • Fill cupcake liners 2/3 full and bake 16-18 minutes until toothpick comes out clean.
  • Cool in pan 10 minutes, then transfer to rack to cool completely.
  • Beat cream cheese, butter, lemon zest, and vanilla 2-3 minutes until smooth.
  • Add powdered sugar on low speed, then increase to high and whip 2 minutes until fluffy.
  • Fold in poppyseeds.
  • Pipe or spread frosting onto cooled cupcakes.

Notes

Cupcakes must be completely cool before frosting or cream cheese frosting will melt.